Assistant Food & Beverage Service Manager

at  St Georges Hill Lawn Tennis Club

JOB SUMMARY

This role is ideal for someone who loves being on the floor, talking to customers, coaching and improving the team and making the experience better for everyone.

EXPERIENCE

• Previous experience in a restaurant or hotel environment is essential, with a focus on leadership roles within food and beverage operations.
• Excellent communication skills are necessary for effective team management and guest interaction.
• A passion for the hospitality industry and a commitment to delivering outstanding service will set candidates apart.
  This role offers an exciting opportunity for individuals looking to advance their careers within the food and beverage sector while contributing to a vibrant team environment.
  Job Type: Full-time
  Pay: £30,000.00-£35,000.00 per year

Additional pay:

• Bonus scheme
• Tips

Benefits:

• Company events
• Company pension
• Discounted or free food
• Employee discount
• Free parking
• Gym membership
• On-site parking

Schedule:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift
• Weekend availability

Experience:

• Supervising experience: 1 year (required)
• Restaurant management: 1 year (preferred)

Language:

• English (required)

Work Location: In person
Reference ID: ATAYLSTGHJAN2

• To support the recruitment and motivation of a team who can deliver high levels of service to our members.
• To comply with all food and beverage health, liquor and safety regulations, as well as all applicable laws both national and local.
• Maximise profitability within the Food & Beverage Department, by ensuring compliance with established budget for cost, labour and revenue benchmarks.
• To polarise shifts with the F&B Service Manager to ensure standards are always being maintained.
• To ensure all Events, both club and member, are run to members’ satisfaction.
• To act as the department lead in the absence of the F&B Service Manager
• To be fully trained in Club opening and closing procedures and Duty Management responsibilities and be prepared to support the DM rota where required.
• To undertake any other reasonable request made by the F&B Service Manager, Deputy General Manager, General Manager or CEO.
• To deliver the training programme for supervisors and team members on all aspects of the job with sign-off on completion.
• To be on the floor for the majority of the working week, coaching the team and ensuring the agreed service standards are being met.
• To engage with members for feedback.
• To work with the Executive Chef and Head Chef to ensure the food quality and presentation is to the agreed standard.